Plain Flan Recipes

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FLAN



Flan image

There are many variations of flan, but you really only need this simple recipe calling for 15 minutes of prep and 6 ingredients to turn out a melt-in-your-mouth version of creamy dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 4

Number Of Ingredients 6

1/2 cup sugar
3 eggs, slightly beaten
1/3 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
1 (12 ounces) evaporated milk

Steps:

  • Heat oven to 350°F. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.
  • Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
  • Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.

Nutrition Facts : Calories 330, Carbohydrate 52 g, Cholesterol 175 mg, Fat 1 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 225 mg

FLAN



Flan image

Food Network's Tyler Florence shares this delicious flan recipe that's sure to be a crowd-pleaser.

Provided by Tyler Florence

Categories     dessert

Time 6h25m

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups sugar
2 tablespoons water
1/2 lemon, juiced
2 cups heavy cream
1 cinnamon stick
1 vanilla bean, split and scraped
3 large eggs
2 large egg yolks
Pinch salt

Steps:

  • To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.
  • Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.
  • Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.
  • In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.
  • To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
  • When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.

FLAN



Flan image

My family loves Flan, I usually bake it in a round cake pan, But you can use ramekins. This recipe is NOT a hard as it looks. For best results make Flan a day ahead to let the caramel form a slightly liquefied layer. Time does not include cooling time.

Provided by Barb G.

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 cups sugar
1/4 cup water
3 cups milk
3 large egg yolks
4 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325°F.
  • Prepare an ice bath and set aside.
  • Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
  • Bring a large pot of water to boil; keep hot until ready to use.
  • Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
  • Swirl pan occasionally, DO NOT STIR.
  • Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
  • Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
  • Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.
  • Dry bottom of pan.
  • Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
  • In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
  • In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
  • Slowly add hot milk whisking constantly.
  • Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.
  • Stir in Vanilla, and pour custard into ramekins or cake pan.
  • Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
  • Bake until center is set when gently touched with finger, 30 to 35 minutes.
  • Remove from oven transfer to a wire rack to cool completely.
  • Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
  • To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
  • Serve.

Nutrition Facts : Calories 261.5, Fat 7.4, SaturatedFat 3.5, Cholesterol 175, Sodium 84, Carbohydrate 42.2, Sugar 37.6, Protein 7.2

CLASSIC FLAN



Classic Flan image

Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.

Provided by Martha Holmes

Categories     Dairy     Egg     Dessert     Vegetarian     Cinco de Mayo     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 6

1 cup sugar, divided
1/4 cup water
2 cups whole milk
4 large eggs
1 teaspoon vanilla extract
Pinch of salt

Steps:

  • Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
  • Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
  • Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.

FLAN



Flan image

Impress your friends and family by making this fabulous flan recipe for dessert courtesy of "Martha Stewart's Cooking School."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 8

Number Of Ingredients 7

3/4 cup sugar
1/4 cup water
3 cups whole milk
3/4 cup sugar
4 large whole eggs, plus 3 large egg yolks
1/4 teaspoon coarse salt
1 teaspoon pure vanilla extract

Steps:

  • Prepare oven and ramekins: Heat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stovetop, and prepare an ice-water bath. Place eight 4-ounce ramekins in a large roasting pan. Bring a large kettle or pot of water to a boil.
  • Make caramel: In a saucepan over medium-high heat, mix sugar and water, stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Remove from heat, and immerse bottom of pan in ice-water bath for 3 seconds to stop cooking. Dry bottom of pan. Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.
  • Make custard: In a small saucepan, heat milk with half the sugar (1/4 cup plus 2 tablespoons) over medium heat just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
  • Meanwhile, whisk egg yolks: In a large mixing bowl, whisk together the eggs, yolks, remaining sugar, and salt.
  • Temper eggs: Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture.
  • Strain: Strain through a fine sieve into a large liquid measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
  • Bake: Divide custard evenly among ramekins. Place pan in oven. Add enough boiling water to pan to come halfway up the sides of ramekins. Bake until custards are just set (they should tremble slightly in center when shaken), 35 to 42 minutes.
  • Chill and serve: Remove pan from oven. Use tongs to carefully remove ramekins from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around inside of ramekins, and place a rimmed serving plate upside down over top of each. Invert, and gently lift ramekin to remove. Serve immediately.

FLAN



Flan image

This light egg custard recipe comes from a missionary friend who lives in Mexico. It's very typical of the Southwest...and very delicious!

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 6

8 large eggs, lightly beaten
2/3 cup sugar
1/4 teaspoon salt
2 cans (12 ounces each) evaporated milk
2 teaspoons vanilla
1/2 cup brown sugar

Steps:

  • In a large bowl, combine the eggs, sugar and salt. Stir in milk and vanilla. Sift brown sugar into eight 5-oz. custard cups or a 1-1/2-qt. baking dish. Pour custard mixture over sugar. , Place in shallow baking pan of hot water. Bake at 325° for 30-40 minutes or until knife inserted in the center comes out clean. Chill overnight. Sprinkle with additional brown sugar before serving or unmold to serve.

Nutrition Facts : Calories 165 calories, Fat 5g fat (2g saturated fat), Cholesterol 151mg cholesterol, Sodium 122mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.

TRADITIONAL CARAMEL FLAN



Traditional Caramel Flan image

This delectable dessert is baked over a layer of caramelized sugar, so when it's inverted, a delicious golden sauce runs down the edges of the flan and forms a pool on the serving platter.-Mary Ann Kosmas, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6 servings.

Number Of Ingredients 5

1-1/4 cups sugar, divided
2-3/4 cups milk
5 eggs
1/8 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • In a heavy saucepan or skillet over medium-low, heat 3/4 cup sugar. Do not stir. When sugar is melted, reduce heat to low; cook until syrup is golden brown, stir constantly. Quickly pour into an ungreased souffle dish or 2-qt. round baking dish, tilting to coat bottom of dish. Let stand for 10 minutes. , In a saucepan, heat milk until bubbles form around sides of saucepan. , Remove from the heat. In a bowl, whisk eggs, salt and remaining sugar. Stir 1 cup of warm milk into egg mixture; return all to pan and mix well. Add vanilla. Pour into prepared dish. , Place dish in a large baking pan. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 55-60 minutes or until center is just set (mixture will jiggle). Remove flan dish to a wire rack; cool for 1 hour. Refrigerate for 3-4 hours or until thoroughly chilled. Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

Nutrition Facts : Calories 294 calories, Fat 8g fat (4g saturated fat), Cholesterol 192mg cholesterol, Sodium 157mg sodium, Carbohydrate 47g carbohydrate (46g sugars, Fiber 0 fiber), Protein 9g protein.

SPANISH FLAN



Spanish Flan image

Delicious Spanish flan, everyone will love it!

Provided by ASOTO

Categories     World Cuisine Recipes     European     Spanish

Time 1h20m

Yield 8

Number Of Ingredients 5

1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
  • In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
  • Bake in preheated oven 60 minutes. Let cool completely.
  • To serve, carefully invert on serving plate with edges when completely cool.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 56.7 g, Cholesterol 100.1 mg, Fat 9.7 g, Protein 9.5 g, SaturatedFat 5.4 g, Sodium 138.7 mg, Sugar 56.7 g

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